OUR WINES
JOAN SARDÀ
SOTAVENT
100% Xarel·lo
Joan Sardà Sotavent is a pale yellow wine with greenish reflections. Xarel·lo is the quintessential variety from the D.O. Penedès; it is well-adapted to the soil and micro-climates in the region and gives this wine its fruitiness. On the nose, it is intense, with a pronounced fruity expression, particularly notes of white fruit (apple and pear) as well as yellow fruit (peach and apricot). As the wine is left to breathe, it unveils floral notes which blend with the fruity aromas of the variety and the varietal character of this wine. It is elegant and silky, and has a lovely lingering finish.
This wine is ideal to pair with blue cheese, seafood, grilled fish and fresh pasta.
Wine-making process
Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas.
The wine is then aged on lees for one to two months, depending on the harvest.
JOAN SARDÀ
ANCORAT
100% Sumoll negre blanc de noirs
A wine whose name, despite being an element related to the marine and naval world, refers to the roots, to the act of clinging to the earth.
With an extreme length, this wine is mainly characterized by its freshness. Using its acidity as the backbone, it is light, well shaped and lateral, with fresh sensations typical of the Penedès white wines’ personality. The citric and aromatic herbs such as fennel, anis flavour and mint stand out.
It is a very versatile wine. Perfect from the beginning of the meal to whet your appetite, it also pairs in an excellent way with dishes containing fat, such as Ibérico cured meats, rice dishes or pork meat with sauce. It is also ideal for more traditional pairings such as shellfish.
Wine-making process
Grapes coming from a vineyard of between 60 and 70 years of age, picked up by hand in 20 kg boxes, pressed in a smooth way and slowly debourbaged.
40% of the wine is aged in stoneware barrels for 4 months- natural cooking material, which, owing to its little porosity, is most suitable for white wines-, another 30% of the wine is aged for 4 months in oak and chestnut barrels- in the same proportion for both types of Wood-. The other 30% of the wine remains in stainless steel tanks.
JOAN SARDÀ
CHARDONNAY
100% Chardonnay
Joan Sardà Chardonnay is a pale yellow wine with greenish reflections. On the nose, it has great aromatic intensity with delicate floral notes on a background of white fruit (apple and pear), as well as citrus and mineral tones. In the mouth, it is vibrant and fresh, with a great structure and a lingering finish.
This wine pairs well with cod, seafood and baked fish dishes.
Wine-making process
Once the grapes are taken into the cellar, they are destemmed and crushed. This is followed by a short cold maceration to extract maximum aromatic potential. After that, the grapes are gently pressed and undergo static draining. Fermentation takes place in stainless steel tanks for about 15 days at low temperatures in order to preserve varietal aromas.
The wine is then aged on lees for one to two months, depending on the harvest.
JOAN SARDÀ
CABERNET SAUVIGNON
100% Cabernet Sauvignon
Joan Sardà Cabernet Sauvignon is a medium ruby colour. On the nose, distinct aromas of cherry and wild berry give way to balsamic nuances of mint and liquorice, notes of liqueur, ripe fruit and delicate spicy sensations with a hint of tobacco and dark chocolate.
In the mouth, it is sweet and lush. It has great structure with silky and pleasant tannins. It has a finish that is reminiscent of black fruit (blackberry, plum) and the characteristic soft smoky touch of aging. This wine lingers on the palate giving it a persistent and long finish.
Aged for 5 months, in 225L American and European oak barrels.
This wine pairs beautifully with red meat, stews and cheeses, amongst others.
Wine-making process
Once the grapes are taken into the cellar, they are destemmed and crushed. Lengthy maceration and fermentation at 22 ºC draw out the richness of the Cabernet Sauvignon variety. Malolactic fermentation takes place in stainless steel tanks.
Finally, this wine is aged for 5 months in 225L American and European oak barrels.
CAVA JOAN SARDÀ
BRUT RESERVA
With a shiny, straw-coloured yellow and a fine and regular bubble, this cava wine presents itself as fresh and lively. Manufactured in the traditional way, using Macabeo, Xarel·lo and Parellada grapes, on the nose the fruity and floral aromas of the varieties used stand out, especially the fruity notes of white fruit fusioned with herbaceous notes. It offers a good structure, and on the mouth it is a BALANCED, FRESH and PERSISTENT cava wine. Between 20 and 24 months of aging process.
It is an ideal cava as an aperitif to pair with canapés, seafood, all kinds of smoked food products or cream soups.
CAVA JOAN SARDÀ
BRUT NATURE RESERVA
With a golden colour and a fine and elegant well integrated bubble, this cava presents itself fresh and fruity. Manufactured in the traditional way, using Macabeo, Xarel·lo and Parellada grapes in perfect balance, on the nose it is intense, with notes of white fruit and yellow fruit, while memories of fresh herbs emerge. On the mouth it is DEEP, EXPRESSIVE and ELEGANT. Of great complexity, due to its long aging process, between 25 and 30 months, and with a marked freshness and delicate aftertaste.
It is a very versatile cava, ideal as an aperitif to pair with canapés, seafood, carpaccio or cream soups, as well as rice, fish or white meat dishes.
CAVA JOAN SARDÀ
ROSAT BRUT
With a delicate pale rose colour, and a fine and elegant bubble, it is an expressive cava wine. Manufactured with the Garnacha variety, it is clear and elegant on the nose. With great aromatic INTENSITY, with notes of RED FRUIT, and touches of wild fruit, it is SUBTLE and DELICATE on the mouth. Complex, owing to its 15 months of aging process, with pleasant sensations and a persistent ending.
It is a very versatile cava that can be enjoyed at any time of the day. It pairs very well with pasta dishes, pizza, seasonal vegetables and roasts.
